This cookies and cream cake turns a favourite chocolate cookie into an excellent decadent layer cake! It has wealthy chocolate cake layers frosted with fluffy selfmade buttercream and stuffed with Oreo frosting inside. You solely want two spherical pans!

I really like seeking to my favourite treats and desserts for layer cake inspiration. Do that Neapolitan cake and this triple-decker cannoli cake, subsequent!

Why You’ll Love This Cookies and Cream Cake

I turned my son’s love for Oreo cookies right into a decadent quadruple-layer cookies and cream cake! You solely want just a few simple elements and two spherical pans to make it. Right here’s why you’ll like it:

• Layers of Oreo goodness. This cake combines extra-fudgy chocolate cake layers with the fluffiest chocolate cookie-filled frosting, completed off with a beneficiant coating of vanilla buttercream. I couldn’t resist adorning it with further Oreos, too.
• Simple to make. Don’t let the thought of a 4-layer cake intimidate you. You can also make this cake with two spherical cake pans. I’ll present you easy methods to halve and stack the muffins, and it’s nice follow for those who’re simply stepping into making layer muffins.
• Versatile. In fact, for those who’re not up for the duty of constructing a layer cake, don’t let that cease you both! Make chocolate cupcakes smothered with cookies and cream frosting as an alternative.

Substances You’ll Want

This cookies and cream cake just isn’t for the faint of coronary heart: it’s a wealthy and chocolatey, Oreo lover’s dream! And it’ll 100% fulfill any longing for chocolate or cookies. And one of the best half is, you don’t want something fancy to make it. 

I’ve included some notes on the cake and frosting elements right here, and make sure you scroll to the recipe card for a printable listing with quantities.

For the Chocolate Cake

• Butter – Delivered to room temperature.
• Sugar – I like to make use of each white and brown sugar, however you should use all of 1 or the opposite for those who’d like.
• Eggs and Vanilla – It’s worthwhile to carry your eggs to room temperature, too. For one of the best taste, persist with actual vanilla extract over imitation.
• Buttermilk – Sure, buttermilk in chocolate cake! It brings all types of moisture and a contact of tanginess to the crumb. For those who don’t have any, make a selfmade substitute with common milk and white vinegar (or lemon juice).
• Bitter Cream – Together with buttermilk, bitter cream is the second secret to moist chocolate cake. For those who don’t have it, use Greek yogurt as an alternative.
• Brewed Espresso – Rounding out our trio of “secret” elements for the right chocolate cake is a smidge of espresso, or espresso, to bloom the chocolate flavors. I take advantage of immediate espresso, however any brewed espresso works. For those who’d desire a caffeine-free cake, nonetheless, use milk as an alternative.
• Dry Substances – These are your baking necessities, like all-purpose flour, baking soda, and salt.
• Cocoa Powder – My first alternative is at all times Hershey’s Particular Darkish unsweetened cocoa powder, however you should use any cocoa powder within the pantry.

For the Buttercream Frosting

• Butter – Just like the butter you utilize to make the cake, you’ll need your frosting butter at room- temperature for straightforward whipping.
• Shortening – I take advantage of vegetable shortening, like Crisco.
• Powdered Sugar – Also referred to as confectioner’s sugar. Measure out the powdered sugar first, after which sift it.
• Heavy Cream – The creamiest buttercream frosting requires full-fat heavy whipping cream. You should use entire milk, however the texture received’t be fairly as wealthy.
• Vanilla – Once more, go for the actual type and never synthetic vanilla. 
• Oreos – A portion of your frosting will likely be stuffed with crushed Oreo cookies, so that you’ll want about ⅔ of a package deal. Alternatively, use any store-brand chocolate sandwich cookies, whichever you will have available.

Find out how to Make a Cookies and Cream Layer Cake

Right here is an summary of the steps to make this fudgy cookies and cream cake. Scroll to the recipe card for printable directions. 

• Get your batter elements prepared. You’ll cream the butter and sugar with eggs and vanilla in a single bowl. Sift the dry elements right into a second bowl, and in a 3rd bowl, whisk collectively the buttermilk, bitter cream, and low.

• Mix. Subsequent, slowly combine the dry elements into the butter/sugar combination, alternating with the buttermilk combination, till the batter is clean. 

• Fill the pans. Switch the chocolate cake batter to 2 8” greased and lined baking pans.
• Bake. Bake the muffins in a 350ºF oven for 20-25 minutes, till they’re set within the middle. After, let the muffins cool within the pan for 10 minutes earlier than eradicating them to a wire rack. The muffins might want to cool utterly earlier than you possibly can frost them.

Make the Frosting

I like to make use of my stand mixer when making frosting, however you should use a handheld mixer, too. To make your vanilla buttercream, beat butter and shortening for a couple of minutes, then slowly add powdered sugar. Lastly, beat in heavy cream and a splash of vanilla. Enhance the mixer pace till the frosting types whipped, stiff peaks.

Put aside about 2 cups of your ready buttercream for frosting the cake. Mix the remainder of the frosting with crushed Oreos to make the filling for the cake.

Assemble Your Cookies and Cream Cake

For those who’re new to creating layer muffins, you possibly can try my good chocolate layer cake for suggestions. You’ll discover that if you may make a single-layer cake, including one other layer (or three) is less complicated than you assume! Let’s assemble this cookies and cream cake:

• Put together the layers. Use a serrated knife to halve every baked cake horizontally, in order that you find yourself with 4 skinny layers.
• Stack the cake. Unfold Oreo frosting generously over the primary chocolate cake layer, stack the second cake over prime, and repeat two extra occasions. End with the fourth and last cake layer.
• Frost. Lastly, use the vanilla buttercream put aside earlier to frost the edges and prime of the cake. I used a piping bag to make just a few swirls, plus further Oreos to embellish. Get as inventive as you’d like! For those who’re feeling fancy, drizzle the completed cake with a straightforward pourable chocolate ganache.

Ideas for Success

• Prep the pans nicely. I like to recommend greasing the cake pans with nonstick spray, however you should use butter (or shortening) as nicely, lining the bottoms with parchment paper, after which greasing and flouring the entire pan. It’s simply further insurance coverage to keep away from a cake getting caught.
• Don’t overmix. This chocolate cake is dense and fudgy as it’s, so watch out to not overmix the cake batter. Combine simply till the dry elements and moist batter come collectively. Overworking the batter will result in deflated, overly dense layers.
• Crush the Oreos. You are able to do this in your meals processor, or you possibly can crush the cookies up utilizing a sturdy zip-top freezer bag and a rolling pin. I like to depart just a few bigger cookie chunks for texture.  
• Take a look at for doneness. Desserts are completed baking when a toothpick caught into the middle comes out clear, or with just a few moist crumbs hooked up.
• Make a 2-layer cake. For those who’d desire to make a 2-layer cookies and cream cake as an alternative, skip the step the place you trim the muffins in half. It’s also possible to scale back the quantity of Oreo frosting because you’ll solely be filling in between the 2 layers.

Can I Make Cupcakes As a substitute?

Positive! This recipe makes sufficient batter for an 8” layer cake or roughly 15 cookies and cream cupcakes. Cupcakes require much less baking time than muffins, so I’d use a toothpick to check for doneness after about 17 minutes and go from there. I even have a straightforward chocolate cupcakes recipe you can discuss with.

You’ll additionally have to scale up the frosting, whether or not you add Oreos or not. I like to recommend doubling the recipe simply to be protected. It’s at all times higher to have an excessive amount of frosting than too little!

Correct Storage

• To retailer. This cookies and cream layer cake will be saved in an hermetic container or cake service for as much as 3 days at room temperature. It’s additionally effective to maintain within the fridge, although I like to recommend bringing the cake again to room temperature for serving.
• Freeze. For those who’re planning to freeze the cake, one of the best ways to do it’s earlier than assembling and frosting. Wrap the baked and cooled cake layers tightly in a double layer of plastic wrap and freeze them for as much as 1 month. Defrost within the fridge earlier than assembling.

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